Project Topic:
NUTRIENT COMPOSITION AND TOURISTS’ ACCEPTABILITY OF ENRICHED CASSAVA MASH SNACK “AJOGUN” IN SELECTED COASTAL TOURISM DESTINATIONS
Ajogun, also known as "kraku" in the Ogun language, is a
popular cassava mash snack in Badagry, Lagos State, Nigeria. This study aimed
to enrich Ajogun with fish powder (ABF) and soya bean powder (ABS) to
enhance its nutritional value and evaluate its acceptability among tourists in
coastal tourism destinations in Lagos, Nigeria, due to cassava's naturally low
protein content. Cassava roots (Manihot esculenta) were sourced from
Bodija Market, and cassava mash was prepared by mixing with water and salt
(ABP). The enriched cassava mash with fish powder (ABF) and soya bean powder
(ABS) was hand-shaped into balls and fried using unbranded vegetable oil (UBV)
at temperatures ranging from 150 to 170°C. The samples (ABP, ABF, and ABS) were
prepared using a completely randomized block design and stored under airtight
conditions for 19 days at room temperature.
Two coastal tourism destinations, Sultan and Oniru beaches, were selected
based on tourist influx and accessibility. 600 tourists (300 from each
location) were selected using a convenience sampling technique. Freshly
prepared Ajogun samples (control and enriched) were presented to
tourists at each destination every Friday, Saturday, and Sunday for four weeks.
Nutrient profiles [Crude Fibre (CF %), Crude Protein (CP %), Calcium (mg/kg),
Phosphorus (mg/kg)] of Ajogun samples (ABP, ABF, ABS) were determined. The
stored samples' Total Bacterial Count (TBC x 10^5 CFU/g) was analyzed weekly
for ten weeks. Sensory attributes (color, taste, flavor, crispness, and overall
acceptability) were assessed using a 9-point hedonic scale (1 - Dislike
Extremely to 9 - Like Extremely).
Proximate analysis revealed significant nutritional differences between
traditional Ajogun (ABP) and the enriched variants (ABF and ABS). ABF
had the highest protein content (9.16%) compared to ABP (3.20%) and ABS
(intermediate level), demonstrating fish powder's efficacy. Enriched Ajogun
variants showed varied mineral compositions, with ABF having the highest levels
of essential minerals like magnesium, iron, zinc, and copper, enhancing their
nutritional value and potential health benefits. Ajogun samples (ABP,
ABF, and ABS) showed fluctuations in bacterial, coliform, and fungal counts,
while protein, ash, crude fiber, ether extract, and carbohydrate content
remained stable. Enriched Ajogun (Fish Ajogun and Soya Ajogun)
received high acceptability among tourists in Lagos State's coastal
destinations.
Shelf-life studies showed initial non-detectable microbial counts, with
increases over time. Nutritional parameters like protein, ash, crude fiber, and
fat content exhibited minor fluctuations, indicating stability under proper
storage conditions. Moisture content increased, emphasizing the need for
appropriate packaging to prevent microbial growth. Promotional tools
significantly influenced the awareness and acceptability of Ajogun among
tourists, with personal selling emerging as the most effective promotional
tool.
Based on the findings, the following recommendations are proposed:
Incorporate nutrient-dense ingredients such as fish and soya bean powders to
enhance the nutritional profile of Ajogun. Implement proper storage and
packaging solutions to prevent moisture ingress and microbial contamination,
thereby extending the shelf life of the products. Focus on personal selling and
other tailored promotional tools to increase awareness and acceptability among
target consumers, particularly tourists. Additional studies on the long-term
storage stability and consumer acceptance of enriched Ajogun samples will be
conducted to refine product development and marketing strategies. These
recommendations aim to improve the nutritional quality, safety, and
marketability of Ajogun, contributing to the development of healthier
snack options in Nigeria's culinary landscape
.Keywords: Ajogun, Cassava mash, Tourists’ acceptability, Snack
enrichment, promotion tools
Project Body:
TABLE OF CONTENTS
Title Page
Page i
Certification Ii
Dedication Iii
Acknowledgements Iv
Abstract Viii
List of Tables
Xvi
List of Figures
Xviii
List of Plates
Xviii
CHAPTER ONE: INTRODUCTION 1
1.1 Background of the Study 1
1.2 Statement of Problem 3
1.3 Justification 5
1.4 Research Questions 6
1.5 Main Objective 6
1.5.1 Specific Objectives 6
1.6 Research Hypotheses 7
1.7 Definition of Terms
7
CHAPTER TWO 9
LITERATURE REVIEW 9
2.0 Introduction to Tourism 9
2.1 Meaning and Importance of Tourism 9
2.1.1 Types of Tourism 9
2.2 Water-Based Tourism 12
2.2.1 Beach Tourism 12
2.3 Roles of Foods in Tourism
14
2.3.1 Importance of Local Food Experience at Tourism Destination 15
2.3.2 Food Familiarity 16
2.3.3 Factors Influencing Tourist Food Consumption 16
2.3.4 Constraints on Food Tourism Development 19
2.3.5 Problem of Tourism 20
2.4 Exposure Effect/Past Experience 20
2.5 Cassava 21
2.5.1 Cassava Production Profile in Nigeria 24
2.5.2 Trends and Prospects of Cassava in Food Security 24
2.5.3 Morphological and Agronomic Characteristics of Cassava 25
2.5.4 Cassava Season 25
2.5.5 Cassava Production in Africa 26
2.5.6 Nutritional Value of Cassava Root 26
2.5.7 Anti-Nutritional Properties of Cassava 27
2.5.8 Cyanide 28
2.5.9 Global Studies on Cassava Products 30
2.5.10 Snacks from Cassava Around the World 31
2.5.11 Indigenous Products from Cassava 32
2.6 History and Production of Soya Beans (Glycine max) in Nigeria 33
2.6.1 Choice of Variety 33
2.6.2 Conditions Necessary for Soybean Production 33
2.6.3 Harvesting Soybean 33
2.6.4 Postharvest Operations 34
2.6.5 Nutrient and Non-Nutrient Composition of Soybean 34
2.6.6 Antinutritional Factors in Soybean Protease Inhibitors 35
2.6.7Cassava Mash Snacks Enriched with Soybean Powder Around the World 37
2.7 Spices 37
2.7.1 General Description of Spices 38
2.7.2 General Uses of Spices 39
2.7.3 Classification of Spices 39
2.7.4 Types of Spices 39
2.8 Fish 42
2.8.1 Classification of Fish 43
2.8.2 Bonga Fish (Ethmalosa fimbriata) and Its Nutritional Value 43
2.8.3 General Uses of Fish Powder
44
2.8.4 Utilization of Bonga Fish (Ethmalosa fimbriata) Powder in Snacks 44
2.9 Sensory Evaluation 45
2.9.1 Classification of Sensory Evaluation 45
2.10 Food Acceptability 46
2.10.1 Sensory Perception and Food Acceptability 46
2.11 Food Promotional Tools 47
2.11.1 Food Promotional Tools 47
2.11.2 Various Tools Used for Food Promotion 47
2.12 Mineral Elements in Foods 49
2.12.1 The Significance of Mineral Elements 50
CHAPTER THREE 51
MATERIALS AND METHODS 51
3.1 Introduction 51
3.2 Study Layouts 51
3.2.1 Determination of Nutritional and Anti-Nutritional Components of
Ingredients 52
3.2.1.1 Location of Study 52
3.2.1.2 Purchase of Materials 52
3.2.1.3 Source of Test Ingredients 52
3.2.1.4 Preparation of Ingredients 52
3.2.1.4.1 Processing of Cassava Mash 52
3.2.1.5.2 Processing of Fish Ajogun 54
3.2.1.5.3 Processing of Soya Bean Powder 55
3.2.1.5.4 Preparation of Soya Ajogun 56
3.2.1.5.5 Preparation of Fish Powder 57
3.2.1.6 Method of Data Collection 58
3.2.1.6.1 Laboratory Analysis 58
3.2.1.6.2 Proximate Composition of Ajogun 58
3.2.1.6.3 Mineral Elements of Cassava Mash 61
3.2.1.6.4 Data Analysis 61
3.2.2 Production and Nutritional Composition of Ajogun (Traditional and
Enriched) 64
3.2.2.1 Location of Study 64
3.2.2.2 Source of Test Ingredients; Enriched Ajogun (Fish and Soya Powder) 64
3.2.2.3 Preparation of Ajogun for Preliminary Study 64
3.2.2.3.1 Method of Data Collection 64
3.2.2.3.2 Sensory Evaluation for Pilot Study (Product Sensory Evaluation) 66
3.2.2.3.3 Experimental Research 66
3.2.2.3.4 Method of Data Analysis 66
3.2.3 Determination of Shelf Life Through Microbial Count of Traditional and
Enriched Ajogun
3.2.3.1 Location of the Study 68
3.2.3.2 Source of Test Ingredients: Fried Ajogun 68
3.2.3.3 Preparation of Samples 68
3.2.3.4 Method of Data Collection 68
3.2.4 Assessment of Tourists’ Acceptability of Enriched and Traditional Ajogun
Through Promotional Tools 73
3.2.4.1 Study Area 73
3.2.4.1.1 Suntan Beach 73
3.2.4.1.2 Oniru Beach 74
3.2.4.2 Research Design and Methods 75
3.2.4.2.1 Reconnaissance Survey 75
3.2.4.2.2 Target Respondents 75
3.2.4.2.3 Data Collection 75
3.2.4.2.4 Sample Size Determination of Sampling Technique 77
3.2.4.2.5 Sampling Procedure 79
3.2.4.2.6 S